Chicken Broccoli Alfredo Bake (Printable)
Comforting chicken, broccoli and pasta in a rich Alfredo, finished with melted mozzarella and Parmesan.
# What You'll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets, chopped
→ Pasta
03 - 12 ounces penne or rotini pasta
→ Alfredo Sauce
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - Pinch ground nutmeg (optional)
→ Topping
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 1–2 minutes less than the package directions. Drain thoroughly and set aside.
03 - While the pasta is cooking, steam or blanch the chopped broccoli florets for 2–3 minutes until bright green and slightly tender, then drain.
04 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
05 - Pour heavy cream into the saucepan and bring to a gentle simmer. Whisk in 1 cup grated Parmesan until the sauce is thickened and smooth. Season with salt, black pepper, and a pinch of nutmeg if desired.
06 - In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix thoroughly until all components are evenly coated.
07 - Transfer the mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and 1/4 cup grated Parmesan over the top.
08 - Bake in the preheated oven for 20–25 minutes until the casserole is bubbly and the cheese has turned golden.
09 - Let the bake stand for 5 minutes before serving. Garnish with chopped parsley if desired.
# Expert Hints:
01 -
- This is the kind of crowd-pleasing dinner you can assemble half-blind but still win smiles for.
- The creamy Alfredo sauce hugs every bite and transforms even the most basic ingredients into something special.
02 -
- I once forgot to undercook the pasta and ended up with a casserole that was more like Alfredo soup—don’t skip that step.
- Switching to freshly grated Parmesan made the sauce silkier and far less likely to clump.
03 -
- Drain broccoli well after blanching to keep the bake from turning watery.
- Always use freshly grated cheeses for smoother melting and deeper flavor.